Salmon Cake Pops

Makes: 24 cake pops Preparation time: approx. 45–55 minutes Cooking time: approx. 20 minutes

For the base

• 150 g plain flour
• 3 eggs
• 12.5 cl milk
• ½ sachet of baking powder
• 90 g smoked salmon, diced
• 6 cl olive oil
• 200 g fresh cream
• Salt and freshly ground pepper

For the topping

• 100 g fresh cream
• 1 small tub of natural fromage frais (or plain yogurt/cream cheese)
• 1 bottle of chive (fresh chives)

Method

1. Prepare the salmon cake: Preheat the oven to 180°C (thermostat 6). In a large salad bowl, mix the flour, eggs, milk, and baking powder. Add the olive oil, salt, pepper, diced smoked salmon, and the 200 g of fresh cream. Mix everything together quickly.
2. Bake: Pour the batter into a greased and floured cake mold (or a rectangular mold about 20 cm long). Bake for about 45 minutes. Check doneness with the tip of a knife — it should come out clean. If the cake browns too quickly, cover it with aluminum foil.
3. Cool and cut: Once baked, let the cake cool completely at room temperature, then refrigerate. When cold, cut the cake into cubes of about 2 cm on each side. Set aside.
4. Prepare the topping: In a bowl, mix the 100 g fresh cream with the natural fromage frais. Add chopped chives. Spread or pipe a small amount of this mixture on top of each salmon cake cube.
5. Assemble the cake pops: Insert a wooden stick into each cube. Arrange the salmon cake pops on a serving plate. Decorate with extra chopped chives and, if desired, a few extra pieces of smoked salmon.

Tip: The cake can be prepared the day before and kept in the refrigerator. These savory cake pops make a delicious and elegant appetizer for parties or as a fun snack.